5 Reasons Why Salmon HQ is the Perfect Summer Treat

Salmon HQ Sushi Platter

Can you feel the heat? We know we can and it is sizzling HOT!

Summer is now, here and in the middle of all the sweltering heat, Salmon HQ has the perfect summer food for you: their famous Salmon Sashimi Cake and Tuna Sashimi Cake. Not only is salmon good for the heart but salmon is also good for the body since it is considered a healthy food.

Salmon contains a specific type of unsaturated fat called omega-3 fatty acids. Omega-3 fatty acids lower your risk of dying from heart disease, according to Mayo Clinic. The omega-3 fatty acids in salmon help keep your heart healthy by protecting the health of your blood vessels.

 

Healthy Sushi Bake with Cauliflower Rice

Tuna, on the other hand, is a lean source of protein. Tuna also contains iron, potassium, and B vitamins. It is also an excellent source of selenium, a trace mineral that acts as an antioxidant and may reduce your risk of heart disease and other chronic conditions

Sashimi contains lots of omega-3 fatty acids which is good for both the brain and health. The fatty acids help in lowering the cholesterol in the bloodstream which is always a good thing. These fatty acids also help in promoting good eyesight while the omega-3 fatty acids help stimulate the brain so it can work properly.

 

Naked Salmon Sashimi Cake

These three combined make Salmon HQ the perfect go-to place for your summer eats. You get to eat something delicious and healthy for both your brain and your body. If that isn’t a win-win, we don’t know what is.

Salmon HQ also offers the best sushi bake this side of the Metro. What sets them apart from the rest is that you can still indulge in their sushi bake because they can easily replace the rice they use with cauliflower rice for those who are mindful of their weight or are trying to lose weight for a small price increase.

 

Salmon HQ Sushi Overload

Recognized by Our Awesome Planet, we know that their different sushi bake is definitely food for the Gods. If you are feeling adventurous, try out their Aburi Baked Scallop Baked Sushi or their Takoyaki Baked Sushi. Trust us, you won’t regret it because it will be the experience of a lifetime.

To order, message them on their Facebook Page.

PS. Salmon is also the perfect food to have during lent so make sure to order yours soon.

 

 

Anmitsu (Japanese style sundae) and Mitsumame Dessert #JapaneseRecipesWorldwide

Anmitsu (Japanese style sundae) and Mitsumame Dessert #JapaneseRecipesWorldwide

Tea houses and coffee shops all over Japan serve this traditional sweet snack. A similar dessert is served at Chinese restaurants. Small cubes of translucent kanten are served with sugar syrup and a few pieces of canned fruit. Deluxe versions also add a scoop of anko (bean paste) and for super deluxe, vanilla ice cream cover with some matcha syrup. The visual effect is colorful and festive, and the taste is refreshing and not as heavy as a western sundae.


Ingredients:

1 stick kanten
2 ¼ cups water
2 tbsp sugar

Syrup:
1 cup sugar
2 cups water
1 small can of fruit cocktail
Anko (sweet bean paste)

Green tea or vanilla ice cream

1 cup bean paste

Procedures:

(1) Tear the kanten into pieces and soak in water for several hours. Wash the softened kanten in running water and place in 2 ¼ cups water in a heavy saucepan. Bring the heat up slowly, but do not stir the kanten until it is fully dissolved. Continue simmering, stiring frequently while removing foam from the surface, until the mixture is reduced by 10%. Add the sugar and stir. Remove from the heat, strain and pour into an 8-inch square baking pan. Cool in the pan & then refrigerate, covered, overnight.

(2) Make the syrup. Dissolve the sugar in the water in a medium saucepan over high heat until it is dissolved. Remove from the heat, let it cool and chill.

(3) Cut the cooled kanten into ½ inch cubes. Divide among 6 serving dishes. Drain the fruit salad, reserving some of the syrup and add some of it to the sugar syrup, if desired. Top the kanten cubes with the fruit and sugar syrup. Add one small scoop each of the anko and ice cream and small balls of mochi (rice cakes), if desired.

94) Serves 6

Source: savoryjapan.com